Chicken Breast Fillet in Potato Mantle

Ingredients

• 1 potato (firm, mostly starchy)
• 150 g chicken breast fillet
• Salt
• Pepper
• 1 egg white (M)
• 1 tbsp butter
• 40 g dark chocolate
• 100 ml poultry stock (from the jar)
• 5 tbsp Marsala wine
• 150 ml whipping cream
• Salt
• Pepper
• 1 Carrot
• Salt
• 1 tsp butter
• 1 tsp chopped pistachios

Instructions

1. 1.

   Peel, wash and shave the potato into fine strips. Season the chicken breast fillet with salt and pepper. Brush with egg white and press the potato strips onto it. Heat butter in a non-stick pan. Quickly brown the chicken on each side so the potatoes become golden‑brown. Transfer to a fireproof dish and bake in a preheated oven at 180 °C (gas: level 2–3, fan: 160 °C) for 12–15 minutes.

2. 2.

   Finely chop the dark chocolate. Bring poultry stock and Marsala to a boil. Stir in the chocolate and let it melt. Gradually pour in the cream while letting the sauce thicken into a creamy consistency. Season with salt and pepper.

3. 3.

   Peel the carrot and cut lengthwise into thin strips with a vegetable peeler. Boil in salted water for about 5 minutes. Melt butter. Drain the carrots. Slice the chicken breast. Plate the chicken on a dish. Twist the carrot strips into “rosettes” and place them on top of the chicken. Drizzle with butter and sprinkle pistachios. Pour the chocolate‑cream sauce over everything.